These Broiled Chicken Thighs are juicy, flavorful, and perfectly crisp skin. They’re an easy, economical recipe that your family will ask for again and again.
Using a gallon Ziploc bag, add 4 cups of water, sugar, and 6 Tablespoons of salt.
Seal the bag and give it a good shake to dissolve the salt and water.
Add the chicken to the bag and seal, squeezing as much air out of the bag as you can as you seal the bag.
Chill for 1 hour, and no longer than 2 hours.
PREP OVEN AND BAKING SHEET:
Adjust one oven rack to the upper-middle position and the other to the lowest position. Heat your broiler. If your broiler has a low or high setting, heat it to high.
Line a rimmed baking sheet with foil and then place a wire rack on top.
MIX SEASONINGS:
In a small bowl, combine the salt, pepper, paprika, garlic powder, and parsley.
PREP CHICKEN:
Once the chicken is out of the brine, pat it dry with paper towels and discard the brine.
Sprinkle the seasoning blend over both sides of the chicken thighs and place them on the prepared baking sheet and wire rack, skin-side down.
BROIL CHICKEN:
Place the chicken on the bottom rack of the oven and broil for 13-15 minutes, or until the thighs are just beginning to brown.
Flip the chicken over and cook for another 13-15 minutes, or until the skin is crispy and the internal temperature of the chicken registers 165 degrees on an instant read thermometer.
For this next part, you will want to watch the chicken very carefully! Move the chicken to the upper rack and broil until the chicken gets dark brown spots and the skin is nice and crispy about 30-60 seconds.
Serve.
Notes
If you're pressed for time, you can skip the brine, but note that the chicken won't be as juicy and tender.